Mead. Heat the water to 40 ° and dissolve it in honey. In warm water to dissolve dry yeast and pour in honey.

Tip: 1 liter of water – 150 g of honey to mead ready was not fresh.

Honey-yeast liquid pour into a jar. Make slits in nylon cover, insert the flexible tube or hose and seal cracks to close up the dough (2 tablespoons flour – 1 teaspoon of water), plasticine or melted wax. Close the jar lid that. The second lower end of the tube into a small jar with water. Cover the blanket and put in a warm place for 5-7 days.

Tip: place for fermentation of mead – near the battery, near the stove in the kitchen.

After 5-7 days, when the yeast is fermented, put mead in a cool place for a day, a donkey to the sediment. After settling gently pour the mead into another container using a flexible tube. Add the cardamom and cinnamon for a spicy flavor. You can also add ginger and nutmeg as desired. Pour mead for glass containers and tightly plug the wine cork Wrap in foil. Leave to infuse mead for a month at a temperature no higher than 20 degrees.

Tangerine liqueur. Tangerine peel, and cut into rings 1 cm. In 3-liter jar Put the peel, tangerine, vanilla sugar and spices to the recipe. Mixture pour vodka, close the lid tightly kapron. Insist in a dark place 7 days, once a day shake.

Sugar is mixed with water and boil until dissolved. Sugar syrup cool to room temperature. The infusion of strain through a fine sieve or cheesecloth and mix with syrup. Pour into a glass container, tightly zakuporte, store in a cool place.